Ingredients

Filling

  • ¾ pound Pulled Pork
  • 3 cups shredded Napa cabbage
  • 2 tsp. kosher salt
  • 4 green onions, chopped
  • 1 ½ Tbsp. minced ginger
  • 3 cloves garlic, minced
  • 2 Tbsp. oyster sauce
  • 2 tsps. Chinese rice wine
  • 1 tsp. sesame oil
  • 1 ½ Tbsp. cornstarch
  • ¼ teaspoon white pepper

Pot Sticker Wrappers

  • 30 pot sticker wrappers
  • 3-5 Tbsp. cooking oil
  • 1-2 cups chicken broth

Dipping Sauce

  • 3 Tbsp. soy sauce
  • 1 Tbsp. rice wine vinegar
  • Pinch of sugar
  • 1 Tbsp. ginger, minced
  • 1 clove garlic, minced
  • 1 tsp. hot chili oil
  • 1 scallion, minced

Details

Product:

Pulled Pork

Meal Course:

Lunch

Dish Type:

Appetizer, Entrée, Side Dish

Preparation

Filling

  1. Finely chop the cabbage and toss with the salt in a bowl. Let stand 10-20 minutes. Place the cabbage in a colander and squeeze the cabbage by the handful to remove excess water.
  2. Place the cabbage in a large mixing bowl with the rest of the filling ingredients. Mix thoroughly.

Pot Sticker Wrappers

  1. Place a pot sticker wrapper on a clean work surface and place a large teaspoon of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Fold the wrapper over to form a semi-circle. Press the edges to adhere. Using your hands, make small pleats or folds to close and seal the pot sticker. Set aside and keep completed pot stickers covered with a slightly damp towel.
  2. Heat a heavy, large skillet and add enough vegetable oil to coat the bottom of the skillet, 1-2 tablespoons. When the oil is hot, add enough pot stickers to make a single even layer with some space between. Allow the pot stickers to panfry until they are golden brown on the bottom, about 3 minutes. If they start to darken too quickly, lower the heat.
  3. Once the bottoms are golden, lower the heat and carefully add about 1/2 cup chicken broth (or enough to cover the bottom of the skillet, as it will splatter). Have the lid handy and cover the pan immediately. Allow the pot stickers to steam in the broth for 3-5 minutes, or until the liquid has evaporated. Remove the lid and continue to pan fry to allow the pot stickers to crisp back up on the bottom. Add a little more oil if necessary.
  4. Remove to a plate and serve immediately with dipping sauce.